Cherry Almond Clafouti
Cherry Almond Clafouti is a rustic, simple French dessert that’s a cross between a pancake and a custard. You can use other fruits, but cherries are traditional. Cherry Clafouti is also traditionally made around Bastille Day, since the cherries are available for harvest around July 14th. The touch of almond flavor is one of the favorite ways to make the dessert. So whether you make a Clafouti to celebrate Bastille Day, or any other time of the year, you and your guests are sure to enjoy it.
Serves: 4 to 8
½ cup whole almonds (about 2 ounces)
1 ¼ cups whole milk
1 tablespoon plus ½ cup sugar
8 ounces dark sweet cherries, pitted, halved (about 2 cups)
3 large eggs, room temperature
½ teaspoon almond extract
Pinch of sea salt
¼ cup all purpose flour
Blend almonds in processor until ground. Watch so they do not become a paste-like consistency. Transfer to small saucepan. Add milk and bring to simmer. Remove from heat. Let sit for 30 minutes. Pour through a strainer. Press into the strainer to extract as much liquid as possible. Discard the leftover solids.
Preheat oven to 375°F. Butter a 10-inch-diameter glass pie dish. Glass works the best. Sprinkle with 1 tablespoon sugar. Spread the cherries over the bottom of the dish.
Beat the eggs, almond extract, salt, and remaining 1/2 cup sugar with an electric mixer in a medium bowl until well blended. Add strained almond milk and blend with the mixer. Sift flour into egg mixture and beat until smooth. Pour mixture over the cherries. Bake until set and toothpick or knife inserted into center comes out clean, about 30 minutes. Let cool completely.
Lightly dust with powdered sugar and serve.
Can be made up to 6 hours ahead. Let stand at room temperature.
Makes 6 Servings